What is the worcestershire sauce?

Worcestershire sauce-wust-ter-shire, Woos-Ter-Sheer or Woos-Ter-Sher-is vinegar and molasses based on the spice used to strengthen the taste of meat and add a dash of taste to the bloody cocktails of Mary. Although the worcestershire sauce is now a general name for popular spices, which also uses anchovies and Indian Spice Tamarind, it is mostly widely associated with its first manufacturer Lea & Perrins®. The Lea & Perrins® Worcestershire sauce, named for the English Region of its birth, was first imported to the United States (USA) in 1839 and is the oldest packaged spice in the country-on-the-day Heinz began his ketchup in 1876. He asked worcester chemists John Lea and William Perrins to try to duplicate the sauce, which combined vinegar, spices, fish and molasses. The resulting recipe was so stinking and unimaginable that the chemists filled their supplies and forgot it in the cellar. According to the company Lea and Perrins a few years later came across LAhves and to their surprise were aged into a delicate sauce.

In 1837, Lea & Perrins® was filled and sold its worcestershire sauce throughout Europe. In 1839 John Duncan, a New York entrepreneur, began to import sauce to the US. The bottles are still packed in paper that originally protected them from breaking during transport and is now a symbol of Lea & Perrins®. Although the recipe for Lea & Perrins® Worcestershire sauce is a trade secret, the ingredients marked on the bottle include vinegar, molasses, anchovies, water, onion, salt, garlic, tamarind concentrate, cloves and chili extract. The sauce aged in wooden barrels for 18 months.

Worcestershire sauce is used as a steak sauce and hamburger booster in the US, as a sauce in Hong Kong and as a dash of taste for the final cheese toast in the UK (Great Britain). In 1921 Harry's New York bar in Paris sprayed a little sauceWorcestershire in a glass with vodka and tomato juice to create the first bloody Mary. The sauce is gluten -free, but is not considered a suitable sauce for vegetarians because it contains fish. The sauce does not have to be cooled, even if cooling helps it remain fresh longer.